Method

Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.

Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.

Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.

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Comments, questions and tips

Like many others who commented, I failed to read the notes before making this and wish I had! Would definitely reduce the butter and sugar content next time around since after 40 minutes in the oven the top had begun to burn. I was able to save it by scrapping off the slightly burnt layer and returning to the oven on a much lower heat. The mixture does produce a cake like bake but it still takes great. It reminded me of plum crumble rather than a flapjack, just add custard!

noosner

15th Jan, 2017

5.05

Updating my comment below, I have come to love this recipe and have made it many times to use allotment fruit. I leave out 100g of sugar and 100g of butter, as others recommend. I have made it using self raising flour instead of plain, marge instead of butter and jumbo oats rather than normal ones and it always comes out lovely. Plums are good but so are gooseberries, rhubarb, sliced apple (cooking and eating apples both) and this morning I used 500g of frozen redcurrants which have given a tart note and a pretty red stripe in the middle. I'm beginning to think any kind of fruit will work, and even if you don't like spices much (I don't) the half teaspoon of mixed spice is subtle and brings out the flavour of the fruit. If using frozen fruit, because the freezing process breaks the fruit down so it produces more juice, I bake it for the maximum length of time or even a few minutes more to get a crispy top and a less soggy bottom.

helen130778

4th Sep, 2016

2.55

Just made these, and like the comments below reduced the sugar and butter by 100g each, which appeared to work out fine. It is more like a cake bar than a flapjack, and maybe a little soggy for my families liking, so they'll be served up for dessert with some custard and should think they will go down well. I would make these again, however I think I'll puree the plums and them spread the layer in the middle, as I think this will give it a more jammy, and less soggy texture.

Frances Claire

2nd Sep, 2016

5.05

Delicious and straight forward recipe! I agree that you can do it with 100g less butter, and I used 50g less sugar too. I also upped the mixed spice to a whole teaspoon which worked well. Will be making these again!

noosner

15th Jan, 2017

5.05

We have a plum tree that produces lots of fruit so I'm always looking for plum recipes. Have just tried this and the flapjacks are delicious! I read others' comments first re quantities so reduced both butter (I used Stork margarine) and sugar by 100g each. The flapjacks are sweet and crunchy and chewy rather than soft. I didn't have proper golden syrup so I used some powdered golden syrup from one of those instant porridge pots, plus some honey. That was fine. Particularly good is the combination of flavours and the fact that the plums don't have that flat flavour they sometimes get when stewed. I will be making this again.

sheila57

11th Nov, 2015

5.05

Did not read the reviews until after I had made it. Seemed to be a lot of butter but it turned out OK. It did not burn and there was no excess butter. Perhaps it depends on the oats, I just used own brand value oats. Tastes delicious when warm although it is soft. Will make again and also try with different fruits.

ingermees

27th Sep, 2015

5.05

Delicious! I didn't read the comments, but left out some butter & sugar, because I thought it was a bit much. Added a banana and some cranberries instead of the walnuts, it was lovely!

amp1043

13th Sep, 2015

5.05

I use less butter and sugar but keep the other amounts the same and I leave it overnight in the fridge before I cut into slices. The recipe says it will keep for two days but, I've found it keeps well for one week. Very happy with this recipe.

mrscbishopwilton

21st Oct, 2014

3.8

Like many others I was trawling through some old Good Food magazines and came across this recipe. Lovely moist flapjack, the plums are a lovely addition but the butter content is definitely too much and I would reduce it by 100g next time. Difficult to slice neatly when fresh, I'm going to leave it in the fridge overnight to see if that helps. A very nice change to ordinary flapjack, very Autumnal!

chunixyiwa

17th Oct, 2014

The amount of sugar and fat in child-friendly recipes is much too high and goes against the advice we are given to avoid obesity in children.

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